A Bit More From Biltmore

When a wine contains your two of your favorite grapes, you expect to love it.  So when I saw the Biltmore Century Red Wine contained Sangiovese and Merlot, I was on board, expecting great things.

Although it suggests pairing with Prime Rib or Barbeque Ribs, I chose to play on the Sangiovese and pair it with Bilinski’s Organic Italian Herb Sausage.  I sauteed some onions and red peppers and made a side of Gemelli with Marinara.

The wine is a vibrant red, with a bit of fuschia.  The nose is full of tart cherry with a bit of smoke.  As it opened I got a hint of vanilla.  The tasting notes were a match.  A ton of tart cherry and a hint of plum with the most flavor at mid-palate.

When I started writing, I was candid about the fact that some of my pairings may not work.  I was off on this one.  The wine was tasty to sip, but didn’t add anything to the food.  Nor did it really detract.  I didn’t do much.  Since we had company, we opened something else to finish the meal.  I preserved the wine to try the next day.

As I prepared last night’s dinner, I poured a small glass to try again.  Some wines do well with a little air and time.  I found this wine unchanged, which can be a good or bad thing.  Again, very pleasant for sipping, but still one note.  I enjoyed the wine, but at nearly $16, I hope for more complexity.  I will own that it may have just been a pairing miss, but I would like just a bit more from this Biltmore.

*{Disclosure: I was provided with this wine from PR Firm, Folsom & Associates. All statements and opinions expressed in this article are my own.}

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Wine lover. Oenophile. Wanna-be-sommelier. Mom. Mommy. MA-MAAAAA!!!!!! Grocery shopper, budding nutritionist, dish scrubber, meat cutter. My love of wine started in my mid-twenties. I have no formal training, just a decent palatte and a desire to learn. And I am pretty good in the kitchen. The more I learn, the greater the desire to educate myself through articles, blogs, travel, and surrounding myself with others who like to discuss wine. When things calm down (what's that?) in my life, I may choose a formal education in the arena, but for now, I will taste, share, and taste some more. My descriptors may or may not be "correct." My pairings may wow, surprise, or may not "work." But, the best learning is through trial and error, right? Especially when the "trial" means drinking more wine. So, if you are up for a little wisdom about wine, and a lot of wine-induced wisdom, come along for the ride

4 thoughts on “A Bit More From Biltmore

  1. If the wine was unchanged on the second day, I would give it at least another day (or two) – some wines need the time… As an experiment, you can also decant the wine aggressively – I did it once using a blender (kept it on for about 1 minute), and the wine changed dramatically…

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